Description

For this special flavor, we used a wet cure (versus our normal dry cure) with traditional pastrami spices, such as coriander, mustard seed, black pepper, and garlic. We then seasoned the cured pork belly with the same pastrami seasoning and smoked it over pecan wood. The result is a smoky, salty, peppery bacon that tastes somewhere in between bacon and pastrami.

The Experimental Series is limited to just 20 pounds per batch and features new and exciting flavors, cures, and finishing techniques, smoked with different types of woods.